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Monday, July 13, 2009

Potato Rolls, Part 2

Ready for me to finish this recipe and turn potato dough into these warm and delicious rolls?

I realize I left you hanging with my Potato Rolls, Part 1 post. If you want to know how to make the dough for the Potato Rolls, check here.

Once the dough has doubled in size, turn out onto a floured work surface and punch down. I decided to roll it out, but I bet most people would pinch the dough in half, then pull each half apart, and again, until you have 16 pieces.

To make this super quick, I took a pizza cutter and sliced this up.

Then took each square and pinched the corners together to make a "ball" of dough.

Place the rolls on a baking sheet covered with parchment paper, about 1 1/2 inches apart. Sprinkle the rolls with a dusting of flour.

Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.

Preheated oven to 400 and bake for about 12 minutes, until golden.

As soon as this came out of the oven, I put a tablespoon of butter and a tablespoon of honey in a small bowl and mixed with a pastry brush.

I brushed each hot roll with the butter and honey mixture.

These were not as "fluffy" as I was hoping, but I bet it has something to do with the amount of time I mixed. Either over mixed, or I shouldn't have flattened the dough and cut into squares. I'm not complaining though - these were really good and an easy recipe, always a plus.

The best part is that they do freeze well. I flash froze these by placing them on a sheet tray and set in the freezer for a few hours, then tossed them in a zip top bag.